Reviewed: Oct. 22, 2011

My whole family loved this! It does make a whole lot of pesto though and it needed extra broth and oil as it was too dry to begin with. The flavor was great though!

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1 user found this review helpful

Reviewer:

SAHMLiz

Reviewed: Aug. 30, 2011

This is the best recipe! I'm a vegetarian so I had to use vegetable stock instead and I think I added maybe 2 or 3 times as much as called for to make it less thick. The only 2 things I can add to the instructions is to make it ahead of time due to having to prep some of the items and to make a double or triple batch so that you have plenty left over to freeze! Man this was good!

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2 users found this review helpful

Reviewer:

Linzicat

Cooking Level: Intermediate

Reviewed: Jun. 2, 2011

Delicious! Used fresh spinach and half almonds, half pine nuts.

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1 user found this review helpful

Reviewer:

Babs

Cooking Level: Intermediate

Home Town: Berlin Heights, Ohio, USA

Living In: Golden, Colorado, USA

Reviewed: Jun. 23, 2010

The recipe made a LOT of the pesto, too much. And it was like eating pureed spinach. Did not taste the almonds or (expensive) pine nuts.

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4 users found this review helpful

Reviewer:

MikeLikestoEat

Cooking Level: Intermediate

Home Town: Sherman Oaks, California, USA

Living In: Stow, Ohio, USA

Reviewed: Jun. 6, 2010

Delicious with fresh spinach. I used Cashews instead of pine nuts.

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4 users found this review helpful

Reviewer:

krsmola

Reviewed: Mar. 21, 2010

I used walnuts as I was out of pine nuts.

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13 users found this review helpful

Reviewer:

VIVNIDHI

Reviewed: Mar. 9, 2010

Good - but too much on the cheesy side... and can i make it with raw -fresh spinach - uncooked - that's what i will try next!

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3 users found this review helpful

Reviewer:

SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

Reviewed: Feb. 28, 2010

Really good! I used fresh spinach, about 3 cups or so (the amount of basil you'd use in a typical recipe) and used less liquid (about 1/2 the amounts, eyeballed it) since the fresh spinach has a good amount of moisture. I added a tbsp of dried basil, and salt and pepper to taste. If you've had pesto before, you know how you like it. :) This pesto is so good, and I love that I didn't have to spend a ton on fresh basil. I'll definitely make this again.

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19 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Feb. 20, 2010

I made this and absolutely loved it. I cooked the spinach myself so I used a bit of cooking water instead of the broth(less sodium!). Added a bit of nutritional yeast, and about a cup of silken tofu because I like creamy sauces!!

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7 users found this review helpful

Reviewer:

esthermm

Reviewed: Jun. 19, 2009

Outrageously good. Made a batch left out the cheese and froze in ice cube trays and then bagged in the freezer. Add the cheese and thinned a bit with water before serving. Tossed w/shrimpand pasta

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22 users found this review helpful